Anju’s Cooking School- Day Four!

While staying at Anju and Ravi’s house, Anju cooked food that was so good, we needed the recipes. Two of my favourites were Pulao (Rice) and Kadhi (rice sauce).

Pulao

Ingredients:

Rice

• 3 cups Basmati rice
• 4 1/2 cups of water (1 1/2 cups of water for each cup of rice)

Veggies

• Onions
• 6 tomatoes to puree or 1 can of pureed tomatoes
• Carrots
• Peas
• Beans
• Cauliflower
• Potatoes

• Olive oil

Spices

• 1/2 tsp whole cumin seeds
• 1 stick cinnamon (optional)
• Garam masala
• 1 tbsp spice blend (chicken masala)

Preparation:

Veggies

Chop onions into slices

Puree 6 tomatoes in a food processor (or you can use 1 can of pureed tomatoes)

Peel and chop carrots

Chop beans into small pieces (chop off ends)

Chop and dry cauliflower

Chop raw potatoes into chunks

POTATOES!

Chopping!

Process

Rice

1. In a pressure cooker, add water, whole cumin seeds, cinnamon, garam masala, spice blend (chicken masala) and set aside

Water

Chicken masala

Cinnamon

All together

2. Pour three cups of rice into a large bowl

3. Wash the rice

4. Cook rice in spice/water mixture with a tsp of salt

Veggies

* All additions like veggies and tofu/soya can be added and cooked according to taste

1. On the stove, heat up olive oil and spices in a wok

2. Sauté onions in olive oil

3. Add pureed tomatoes and constantly mix until there is no more liquid

Adding the pureed tomatoes

Mix, mix, mix!

4. When the oil has separated from tomato and onion mixture, add other veggies except beans

5. Soften beans in microwave, then add to vegetable mixture

6. Add salt

Deep fry

1. In a separate pot or wok, deep fry cauliflower

2. Deep fry potatoes

Last step

1. Mix rice into vegitable mixture

2. Garnish with chopped cilantro.  Taa daa! Eat

Kadhi

(Sauce for plain rice)

Ingredients:

• Sour yogurt
• Gram flour
• Olive oil
• Fenugreek leaves
• Mustard seed
• Cumin
• Coriander powder
• Tumeric
• Asafoetida
• Dried ginger powder
• Chilli powder

Process

1. Mix gram flour and yogurt together and set aside

2. In a small pot, warm up olive oil (only warm not hot)

3. Temper fenugreek leaves, mustard seed, cumin, coriander powder, and tumeric in olive oil

Tempering spices

Spices

4. When finished tempering, mix spices with sour yogurt in a pot

5. Add water

6. Blend over high heat

7. Let the mixture boil

8. Add garam masala, dried ginger powder and fenugreek leaves

9. In a small separate pot, temper chilli powder in oil and pour on top of yogurt and spice mixture (more for colour, not for spice)

10. Serve hot in a separate bowl alongside rice

11. The easiest step… EAT IT!

As you can see, these two recipes are very easy and if you try out  these recipes, you can see that they taste delicious!